Wash, clean and cut lengthwise into about 8 slices (about 0.5 cm thick) eggplant.
Place on a baking sheet, sprinkle with salt and set aside. Peel 1 garlic
clove, finely chop and mix with the oil. Wash, clean and cut into 8
slices tomato. Drain the mozzarella and cut into 8 slices. Rinse
eggplant slices, pat dry and roast in the preheated grill for 2-3
Herbs wash, shake dry. 1 clove garlic, peeled and cut into slices. Herbs
and garlic slices broil briefly in a grill pan. Brush eggplant slices
lightly with garlic oil, season with salt and pepper. Sage leaves pluck
from the stems. Pluck rosemary sprigs slightly smaller.
Place on each eggplant slice a tomato and cheese slice and herbs. Again,
season with salt and pepper, eggplant fold over top and garnish with
sage flowers and garlic slices.
The Saltimbocca best serve immediately